Who doesn't love crème brûlée? The silky custard against the crunch of carmelized sugar... the contrasts of textures and temperatures... I am a sucker for this stuff.
It's so disgustingly easy to make, too. I should do it more often. And it gives my pyromaniac child a chance to use my fave kitchen gadget: the butane torch.
Recipe is from the 1997 edition of Joy of Cooking.
Crème Brûlée (with Caramel Glaze III)
2 cups heavy cream
3 large eggs
1/2 cup sugar
3/4 teaspoon vanilla extract
Heat cream almost to a simmer. In a four-cup measuring cup, stir eggs and sugar until just blended. Gradually stir in the cream. Stir in vanilla. Pour into six 6-ounce custard cups and place in a water bath (in a 13x9 pan). Set the pan in the oven and set the oven temperature to 250. Bake until the custards are set but still slightly quivery in the center - 1 to 1 1/2 hours. Remove custards from the water bath and cool on a rack to room temperature. Cover tightly with plastic wrap and refrigerate at least 8 hours or up to 2 days.
Shortly before serving, remove plastic wrap and gently blot any liquid from the surface. Sprinkle 1 1/2 to 2 teaspoons sugar (turbinado is good) over the surface of each custard. Carmelize the sugar with a torch. Serve at once.
Serves 6.
A bit of this, a bit of that: food, family, miscellaneous diversions, and life on the coast of Maine.
Thursday, September 29, 2011
Tuesday, September 27, 2011
Monday, September 26, 2011
Haiku: The 2011 Soccer Collection
They move like the wind
On the far side of the field
And my camera sucks
Come closer, my son
And slow down a little; no.
This camera just sucks.
Long ago, he thought
Mom's vuvuzela was cool.
But now, not so much.
She goes at full speed
Neither stopping nor slowing.
Yet another foul.
The trunk of my car
Holds umbrellas, two blankets,
Chairs and a raincoat;
Many games are soggy,
In rain, drizzle, fog-darkness...
This builds character.
The guy with the beard
Our assistant principal
(and substitute coach)...
...is British, of course.
This is Camden. We must play
To stereotype.
On the far side of the field
And my camera sucks
Come closer, my son
And slow down a little; no.
This camera just sucks.
Long ago, he thought
Mom's vuvuzela was cool.
But now, not so much.
Neither stopping nor slowing.
Yet another foul.
The trunk of my car
Holds umbrellas, two blankets,
Chairs and a raincoat;
Many games are soggy,
In rain, drizzle, fog-darkness...
This builds character.
Our assistant principal
(and substitute coach)...
This is Camden. We must play
To stereotype.
Sunday, September 25, 2011
Recipe: Mixed Greens with Roasted Beets, Walnuts and Goat Cheese
Mixed Greens with Roasted Beets, Walnuts and Goat Cheese
Arrange mixed greens on a platter. Top with julienned roasted beets*, thinly sliced red onion, toasted walnuts, and crumbled goat cheese. Dress with red wine vinegar and olive oil.
*To roast beets: Clean and trim them, drizzle with olive oil, seal in a foil packet and cook at 375 for half an hour to an hour, depending on the size, until tender. Allow to cool, then peel.
Arrange mixed greens on a platter. Top with julienned roasted beets*, thinly sliced red onion, toasted walnuts, and crumbled goat cheese. Dress with red wine vinegar and olive oil.
*To roast beets: Clean and trim them, drizzle with olive oil, seal in a foil packet and cook at 375 for half an hour to an hour, depending on the size, until tender. Allow to cool, then peel.
Recipe: Spaghetti Squash with Parmesan and Sage-Garlic Brown Butter
The idea of a sage brown-butter sauce as a topping for baked chicken comes from The Frugal Gourmet Cooks Italian. Here I added sliced garlic and drizzled it over Parmesan-topped spaghetti squash. Talk about comfort food.
Spaghetti Squash with Parmesan and Sage-Garlic Brown Butter
1 smallish spaghetti squash
8 sage leaves
4 plump garlic cloves, peeled and sliced
1/2 cup (1 stick) butter
1//2 - 1 cup freshly grated Parmesan
Salt & pepper
Slice the squash in half lengthwise and scoop out the seeds. Roast on a baking sheet, cut side down, at 350 for about 50 minutes or until just tender. Pull out the flesh, separating it into strands, season with salt & pepper; cover and set aside to keep warm.
Melt the butter in a small frying pan over medium heat. Add the garlic and sage leaves and allow the butter to brown - watch it carefully so it doesn't burn.
Divide the squash among four bowls (reheat if necessary) and top with Parmesan cheese. When the butter is lightly browned, pour over the cheese on the squash. The butter and cheese will sizzle together and form an amazing crust. Divide the sage leaves and garlic evenly among the bowls. Serve immediately.
Serves 4.
Spaghetti Squash with Parmesan and Sage-Garlic Brown Butter
1 smallish spaghetti squash
8 sage leaves
4 plump garlic cloves, peeled and sliced
1/2 cup (1 stick) butter
1//2 - 1 cup freshly grated Parmesan
Salt & pepper
Slice the squash in half lengthwise and scoop out the seeds. Roast on a baking sheet, cut side down, at 350 for about 50 minutes or until just tender. Pull out the flesh, separating it into strands, season with salt & pepper; cover and set aside to keep warm.
Melt the butter in a small frying pan over medium heat. Add the garlic and sage leaves and allow the butter to brown - watch it carefully so it doesn't burn.
Divide the squash among four bowls (reheat if necessary) and top with Parmesan cheese. When the butter is lightly browned, pour over the cheese on the squash. The butter and cheese will sizzle together and form an amazing crust. Divide the sage leaves and garlic evenly among the bowls. Serve immediately.
Serves 4.
Recipe: Sage and Garlic Roasted Chicken
Based on a recipe from the New York Times, this method involves roasting the bird on a bed of sturdy bread.
Pros: The bread absorbs the drippings and becomes a rich, crisp and delicious side dish.
Cons: The bread absorbs the drippings, so there's nothing with which to make gravy.
Sage and Garlic Roasted Chicken
1 4-5 lb. chicken, rinsed and patted dry
6 whole garlic cloves, peeled
4 springs fresh sage
1 stalk celery, cut in 1" chunks
1/2 small yellow onion, cut in chunks
1/2 loaf leftover (stale) homemade Italian or French bread, thickly cut (about 3/4")
Olive oil
Salt & pepper
Season chicken cavity liberally with salt & pepper. Stuff with garlic, sage, celery and onion. Rub skin with olive oil and additional salt & pepper.
Place the bread slices in a heavy roasting pan and place the chicken on top. Dot butter on any pieces of bread which are not covered by the chicken (this will keep them from drying out and burning). Roast at 425 for 1 1/4 hours or until juices run clear. Let stand 10 minutes before carving. Serve chicken with bread from the pan.
Serves 6.
Pros: The bread absorbs the drippings and becomes a rich, crisp and delicious side dish.
Cons: The bread absorbs the drippings, so there's nothing with which to make gravy.
Sage and Garlic Roasted Chicken
1 4-5 lb. chicken, rinsed and patted dry
6 whole garlic cloves, peeled
4 springs fresh sage
1 stalk celery, cut in 1" chunks
1/2 small yellow onion, cut in chunks
1/2 loaf leftover (stale) homemade Italian or French bread, thickly cut (about 3/4")
Olive oil
Salt & pepper
Season chicken cavity liberally with salt & pepper. Stuff with garlic, sage, celery and onion. Rub skin with olive oil and additional salt & pepper.
Place the bread slices in a heavy roasting pan and place the chicken on top. Dot butter on any pieces of bread which are not covered by the chicken (this will keep them from drying out and burning). Roast at 425 for 1 1/4 hours or until juices run clear. Let stand 10 minutes before carving. Serve chicken with bread from the pan.
Serves 6.
A fall feast
The leaves are starting to turn, the nights are cool, and the days are getting shorter. We have successfully navigated school reentry and settled into routines. Apples are ready. The CSA shares include larger squashes and root vegetables - garlic, onions, beets and potatoes.
It's a drizzly Saturday and rather than tackling any of the things I should be working on - these would be the projects I have put off all summer because the weather was too nice, just as I put them off last winter and the summer before... yeah, so basically I have three years worth of filing to do and a closet stuffed so full of outgrown clothes that the door won't shut and about a dozen unfinished knitting projects and six bags of unspun wool and a half-warped blanket on the loom and a freezer that really, really needs to be defrosted and windows which really, really need to be washed and a bunch of weird stuff from my mother's house that I don't have a clue what to do with.
Which explains why I spent the day doing laundry and putzing in the kitchen with Farmer Tom's vegetables.
Sage and garlic feature in both a basic roasted chicken and a side dish of spaghetti squash topped with brown butter and Parmesan. An earthy salad of roasted beets, greens and goat cheese rounds out the meal. Recipes to follow.
Which explains why I spent the day doing laundry and putzing in the kitchen with Farmer Tom's vegetables.
Sage and garlic feature in both a basic roasted chicken and a side dish of spaghetti squash topped with brown butter and Parmesan. An earthy salad of roasted beets, greens and goat cheese rounds out the meal. Recipes to follow.
Tuesday, September 20, 2011
Recipe: Butter Braid
This is one of those mystery recipes. I know it was published somewhere, probably at least 30 years ago, and that I typed it out at some point before I was paying attention to citing sources.
The page the recipe is on, printed on a daisy wheel printer, is yellowed and grease-stained and I haul it out it when the weather is turning and I feel like doing something labor-intensive in the kitchen instead of vacuuming or cleaning the bathroom or stacking wood.
Butter Braid
1 package active dry yeast
1/4 cup lukewarm water
1/2 cup butter
2 tablespoons sugar
2 teaspoons salt
1 cup milk
5 to 5 1/2 cups all-purpose flour
2 eggs
1 egg beaten with 1 tablespoon water, for wash
Scald the milk in a medium saucepan, then add the butter, sugar and salt. Stir to dissolve and melt the butter; set aside and cool to lukewarm.
Meanwhile, soften the yeast in warm water in a mixing bowl.
Add 2 cups flour, the cooled milk mixture, and eggs to yeast. Beat well, then add enough remaining flour to make a soft dough. Knead until smooth. Place dough in a lightly greased bowl, turning dough once. Cover and let rise until doubled (1 1/2 hours).
Punch down and turn out onto lightly floured surface; divide into eight parts and form each into a ball. Cover and let rest 10 minutes. Shape each ball into a 13 x 1" rope. For each loaf, place four strips side by side on a parchment-lined baking sheet and braid, beginning in the middle and working toward either end. Seal the ends of the strands and tuck under the braid. Cover and let rise until very light and puffy, about 1 hour.
Preheat oven to 375. Brush braids with egg wash and bake about 30 - 35 minutes, until golden brown. Check after 15 minutes and cover with foil if the braids are browning too quickly. Cool on a wire rack.
Yield: 2 loaves.
The page the recipe is on, printed on a daisy wheel printer, is yellowed and grease-stained and I haul it out it when the weather is turning and I feel like doing something labor-intensive in the kitchen instead of vacuuming or cleaning the bathroom or stacking wood.
Butter Braid
1 package active dry yeast
1/4 cup lukewarm water
1/2 cup butter
2 tablespoons sugar
2 teaspoons salt
1 cup milk
5 to 5 1/2 cups all-purpose flour
2 eggs
1 egg beaten with 1 tablespoon water, for wash
Scald the milk in a medium saucepan, then add the butter, sugar and salt. Stir to dissolve and melt the butter; set aside and cool to lukewarm.
Meanwhile, soften the yeast in warm water in a mixing bowl.
Add 2 cups flour, the cooled milk mixture, and eggs to yeast. Beat well, then add enough remaining flour to make a soft dough. Knead until smooth. Place dough in a lightly greased bowl, turning dough once. Cover and let rise until doubled (1 1/2 hours).
Punch down and turn out onto lightly floured surface; divide into eight parts and form each into a ball. Cover and let rest 10 minutes. Shape each ball into a 13 x 1" rope. For each loaf, place four strips side by side on a parchment-lined baking sheet and braid, beginning in the middle and working toward either end. Seal the ends of the strands and tuck under the braid. Cover and let rise until very light and puffy, about 1 hour.
Preheat oven to 375. Brush braids with egg wash and bake about 30 - 35 minutes, until golden brown. Check after 15 minutes and cover with foil if the braids are browning too quickly. Cool on a wire rack.
Yield: 2 loaves.
Sunday, September 18, 2011
Cue the William Tell Overture
So school started the week before Labor Day and my feet have barely touched the ground since. There were stacks of forms to fill out, open houses and orientations, the resumption of various sports and activities. I have no idea how single parents do it.
Just this past week we had seven - SEVEN - soccer games on the schedule. The seventh game was on Saturday, when the middle school co-ed teams played on Vinalhaven.
Anything to do with an island is an all-day event, so a bunch of families made an outing of it: the players and a fair number of parents, siblings, bikes, picnic lunches and pet dogs descended on the Governor Curtis for the 10.30 run.
(I would just like to apologize to the other passengers and the ferry crew for the decibel level generated by fifty excited 11- and 12-year-olds.)
(I would also like to complain to MDOT that it costs as much to ticket a bike as it does an adult. WTF?)
There is no better place in the world than a Maine island on a perfect fall day.
The games were a blast - pretty rough and tumble. My dainty, polite, ladylike daughter played very dainty, polite, ladylike soccer until she got jostled one too many times, and then she turned into a rabid bulldozer. It was mildly alarming.
The camaraderie was excellent, the weather was incomparable, and there are not one but two places to buy penny candy in Carver's Harbor.
(I would especially like to apologize to the passengers and crew on the return ferry trip for decibel level generated by fifty sugar-fueled 11- and 12-year-olds on a post-game high.)
(And for that 1 1/2-hour game of hide and seek.)
(We tried to wear them out before we boarded. Really.)
The Governor Curtis at the terminal |
Anything to do with an island is an all-day event, so a bunch of families made an outing of it: the players and a fair number of parents, siblings, bikes, picnic lunches and pet dogs descended on the Governor Curtis for the 10.30 run.
(I would just like to apologize to the other passengers and the ferry crew for the decibel level generated by fifty excited 11- and 12-year-olds.)
(I would also like to complain to MDOT that it costs as much to ticket a bike as it does an adult. WTF?)
Carver's Harbor |
There is no better place in the world than a Maine island on a perfect fall day.
The games were a blast - pretty rough and tumble. My dainty, polite, ladylike daughter played very dainty, polite, ladylike soccer until she got jostled one too many times, and then she turned into a rabid bulldozer. It was mildly alarming.
The camaraderie was excellent, the weather was incomparable, and there are not one but two places to buy penny candy in Carver's Harbor.
(I would especially like to apologize to the passengers and crew on the return ferry trip for decibel level generated by fifty sugar-fueled 11- and 12-year-olds on a post-game high.)
(And for that 1 1/2-hour game of hide and seek.)
(We tried to wear them out before we boarded. Really.)
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